Place all ingredients except gelatine into TM bowl and cook 7 min/90°C/speed 3.
Add gelatine and blend 30 sec/speed 6.
Pour into rectangular mould and set in fridge.
Maple Caramel Jelly;
Place sugar and syrup into heavy based saucepan on a medium heat. Do not stir, shake occasionally if needed to settle surface of sugar. The sugar will melt. Watch this really closely as it can go from caramel to charcoal very quickly and when the sugar is fully incorporated with the syrup and is liquid, add the water quickly. It will spit.
Cool slightly before pouring into TM bowl and adding the gelatine.
Blend 30 sec/speed 7. Pour into rectangular mould and set in fridge.
Place all ingredients except gelatine into TM bowl and cook 15 min/100°C/speed 1.
Cool slightly before adding gelatine and blending 30 sec/speed 7.
Strain through fine strainer into rectangular mould and set in fridge.
You cannot make the Coconut Jelly until all the others are made and fully set.
Place all ingredients except gelatine into TM bowl and warm 5 min/60°C/speed 3.
Add gelatine and blend 10 sec/speed 6.
Dice all the set jellies into cubes. Place into oiled deep sided loaf tin (or not, up to you! Use mould shape of choice.) Toss gently with hands to ensure you have a good colour mix.
Pour coconut jelly over and stir gently so that it will ‘glue’ the cubes of set jelly together. Refrigerate until set.